Packaged wonton wrappers are a deliciously clever shortcut for making scrumptious homemade filled pasta called agnolotti. Use full-fat ricotta in the filling -- it adds rich flavour and is worth the splurge.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2013
Ingredients
Filling:
Method
Filling: Stir together ricotta and Pecorino-Romano cheeses, sun-dried tomatoes, egg yolk, Italian herb seasoning and pepper.Whisk egg with 1 tsp water to make egg wash. One at a time, lightly brush egg wash over wonton wrappers; spoon rounded 1 tsp filling onto centre. Fold wrapper diagonally over filling to form triangle; press edges to seal.
In skillet over medium heat, melt butter; cook shallots and garlic, stirring occasionally, until softened, about 3 minutes. Stir in walnuts; cook until fragrant, about 2 minutes. Stir in wine, salt and pepper; simmer for 2 minutes.
Meanwhile, in large pot of boiling salted water, cook agnolotti until pale and floating, about 2 minutes. Drain and return to pot; toss with walnut mixture and Swiss chard until chard is wilted, about 2 minutes.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 776 mg
- Sugars 3 g
- Protein 20 g
- Calories 515.0
- Total fat 25 g
- Potassium 460 mg
- Cholesterol 132 mg
- Saturated fat 12 g
- Total carbohydrate 50 g
%RDI
- Iron 29.0
- Folate 42.0
- Calcium 26.0
- Vitamin A 30.0
- Vitamin C 22.0
